Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

After the big chill

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Hugh
    Former Member
    • Jun 2017
    • 357

    After the big chill

    How do you bring steak back up to serving temperature after the big chill?

    I've got 20 or so folks coming for dinner Sunday night. I'm going to do ribs and steak. Should I SV the steak and chill/refridgerate in advance? I will cook ribs first and cambro them. Then put a sear on the steaks. What I don't know is how to bring the steaks up to serving temperature. Will searing them warm them up enough? (I don't think so, they are typically 1.5 inches thick).

    Seems easier to leave them in the hot tub and go directly to a sear given all the moving parts I will have going on with a dinner that size. I know I sacrifice quality if I do that but I feel more confident.

    Also thinking of doing a brisket first, cambro it in our warming drawer at 160 for up to 6 hours, then do the baby backs, then sear some steaks.

    Opinions welcome
  • HouseHomey
    Club Member
    • May 2016
    • 5580
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    If your people like crust. Chill, Sear a lot and serve.. the cold keeps the meat out of the danger zone and the sear brings it up to a desirable eating temp. The SV cleared the hurdle of time and temp rendering it safe especially since you prefer higher internal temps.

    Do you ribs as you as you know how and keep your SV meat standing by. You will nail them both!! Hold the ribs and Maketh Meat!

    Comment


    • Hugh
      Hugh commented
      Editing a comment
      Much thanks HouseHomey

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Hugh I say that because the steak is going to be the most expensive part, not the ribs. You can to the steaks the day before and bring them back up to temp in the same bag with the SV then Sear. I would make the ribs, hold and focus on the money.
  • Hugh
    Former Member
    • Jun 2017
    • 357

    #3
    How do ribs fare when kept in the warming tray? It will take me a bit of time to sear the nine steaks on the chimney. If I wrap the ribs in foil and put them in a 160 degree warming tray they should be good for 1/2 an hour shouldn't they?

    Comment


    • EdF
      EdF commented
      Editing a comment
      Definitely.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6569
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #4
    Double wrap with whatever liquid you like. Beer, apple juice, apple cider vinger.

    Comment

    • Hugh
      Former Member
      • Jun 2017
      • 357

      #5
      Ok, thanks guys

      Comment

      Announcement

      Collapse

      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
      See more
      See less
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Meat-Up in Memphis